Chinese Peanut Cookies

Chinese Peanut Cookies

This year the Chinese Lunar New Year falls on February 3rd, 2011. There are 12 animal zodiac signs that are cycled and 2011 marks the Year of the Rabbit. The rest of the animals are the Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, Pig, Rat, Ox, and Tiger. For those born this year, they will be 12 when the Year of the Rabbit comes round again in 2023. This is a fun way to remember a person’s birth year and the Chinese often inquire which animal year you were born in and then figure out the actual year in the Gregorian calendar.

There will be lots of decorations with rabbits and sales of anything relating to the rabbit will be in high demand this year. Many may even adopt rabbits as pets. According to The China Daily sales of pet rabbits are growing like rabbits and pet shops can hardly keep up with the demand. :)

The Chinese New Year celebration lasts for 15 days. Different dialect groups hold certain days more significant than others. The 7th, 9th, and 15th days are of particular significance. The 7th day known as “Everyone’s Birthday”, is a day when everyone grows a year older. A raw fish salad known as “Yee Sang” (Yusheng) is tossed and eaten. This is primarily done among the overseas Chinese in Malaysia and Singapore. To see how this is done, check out my post Yee Sang and the New Year’s Eve Reunion Dinner.

The 9th day is of particular significance to the Hokkien (Fujianese) Chinese as they celebrate the protection of the Jade Emperor from massacre with offerings of sugarcane. Day 15 is known as “Chap Goh Mei” in the Hokkien (Fujian) dialect and is the last day of the celebration. In Penang and Singapore, Hokkiens conclude this day with Chingay, a boisterous parade of masqueraded dancers, stilt walkers, dragon dancers, and assorted acrobats. Source :

Each year I try to make some special Chinese New Year cookies and dishes I grew up with for my boys. These Chinese Peanut Cookies are one of my favorites and are very easy to make. I have substituted the all-purpose flour with rice flour to make it gluten free. Unmelted granulated sugar can sometimes cause the cookies to be a little grainy. I used powdered sugar to prevent this occurrence. Traditionally, pork lard is used to give the cookies a fluffy texture but I used canola oil instead. Fresh Chinese Peanut Cookies are a real treat. They are a combination of sweet and salty and the rice flour gives them an almost melt-in-the-mouth texture.

Chinese Peanut Cookies

Chinese Peanut Cookies
Prep time
Cook time
Total time
Serves: 24 cookies
  • 1½ cups (225 gm) raw peanuts, shelled
  • 1 cup (120 gm) rice flour
  • ½ cup (60 gm) powdered sugar (icing sugar)
  • ½ tsp salt
  • ½ cup (120 ml) canola oil
  • White egg wash
  1. Place peanuts in a single layer on a shallow baking pan. Roast at 350°F (180°C) for about 12 to 15 minutes until just lightly brown. Remove and allow peanuts to cool.
  2. Grind peanuts in a food processor to as fine as possible. Pour into a large bowl.
  3. Mix in rice flour, powdered sugar, and salt.
  4. Pour in oil and mix well. Peanut and flour mixture should come together.
  5. Shape dough into 1-inch balls. Flatten slightly before placing onto parchment lined baking pan. Brush top of cookie with egg wash. Bake in 375°F (190°C) oven for approximately 18 minutes. Remove and cool in pan for 10 minutes.
  6. Transfer onto wire rack to cool completely. Store in an air tight jar.

Chinese Peanut Cookies

Enjoy…..and have a wonderful day! 😎

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  1. says

    I have never had these cookies before…by I love them, they sound delightful :) I know a bit about Chinese Astrology, but did not know much about the different days of the New Year before :)
    Have a wonderful weekend :)

  2. says

    Biren: I like learning about new cookies and that these use rice flour. Does it affect the texture or flavor, at all? Thanks for sharing about the Chinese New Year. Have a great weekend! 😉

    • Biren says

      I think the rice flour gives the cookies a lighter and fluffier feel. I really like the taste and will be making another batch soon. :)

  3. says

    These really do look like melt in your mouth type of cookies. I wish I wasn’t allergic to peanuts as I remember how good they tasted before my allergy occured. Your boys must love the lovely treats. Good thing these are not really in front of me right now or I’d be tempted to eat one of these despite my allergy. They look delicious, Biren.

    By the way, thank you for your warm comments on Mary’s blog! I really appreciate it 😀

  4. says

    Your peanut cookies looks good! I tried two recipe and I quite like them. However, they didn’t really produce the melt-in-the-mouth taste. I suppose yours does right? I shall try your recipe. Thanks for sharing! :)

  5. says

    Biren, these are one of my favourite cookies! Especially if they’re melt in the mouth type. I’m drooling over these. Scrumptious! And I quite like that you don’t use pork lard :)

    • Biren says

      I try not to use any animal fat in my cooking these days. When I cook meats, I normally use extra lean cuts. Of course, they will be the occasionally “unhealthy” day as we do need indulgences at times. 😉

  6. says

    Hi Biren, Once again I’m showing off your Chinese peanut cookies to the hubs. He loves cookies with nuts like Russian tea cakes or almond biscotti so these are perfect for him. I’m thinking about taking my grandsons to the Chinese New Year parade in San Francisco this year, I should make some of your cookies to bring with us!

    • Biren says

      How fun that San Francisco has a Chinese New Year parade! I would love to bring my boys to one but unfrotunately I do not know of one near us. These cookies are really easy to make. It’ll be great to share them with your grandsons. :)

  7. denise @ quickies on the dinner table says

    My grandma LOVED these cookies, eventhough she had lost all of her teeth by the time I was born LOL She was still undeterred and never let a plate go by untasted!These look wonderful! Love the crackly tops and your substitution of canola oil for the lard. I really have to say though, that lard makes such a difference to the texture!!

    • Biren says

      It is hard to stay away from these cookies. Theyare so good when freshly made. Can’t blame your grandma for going at it sans teeth. :) Yes, using the pork lard does make a difference but I try to cook as lean as possible. Of course there are “fat” days but they are few and far in between.

  8. says

    Hi Biren, so great to find your blog – and these cookies will be just perfect for all my gluten-intolerant friends (not to mention delicious for us too!)

  9. says

    I’m such a novice where baking is concerned, but I really lured by this post :-)) I missed these cookies a lot! Will give it a go.. Thanks for sharing and I’m definitely with you about minus-ing the pork lard in this dessert.

  10. says

    Great post, Biren! I loved reading about the Chinese New Year — and happy upcoming new year to you and yours! The cookies look delicious, I love how nice and peanutty they are!

  11. says

    Happy Chinese New Year! I’m the pig on the Chinese calendar, which makes sense, I guess, considering how much I love food, right? haha. These cookies look great, I never would think to puree fresh peanuts into cookies, but have used peanut butter before. This is much more natural :)

  12. DongXing says

    Hi Biren,
    After I read your post on Friday evening, I spent the weekends hunting down raw peanuts (or monkey nuts as they called it here) but couldn’t find any. I finally found a miserable 500g bag of raw monkey nuts in shells, so I shall attempt to make these peanut cookies. I SO VERY want to taste these biscuits. I love peanut biscuits but never know how to make them. Your recipe looks so simple that I got to attempt it! Thanks for sharing the recipe.

  13. says

    Happy Chinese New Year, Biren!
    These cookies look so delicious and nutritious. I’ve never had them and would like to try the recipe, hopefully I could find the ingredients in our local Oriental Market!

    BTW-Can’t remember if I reminded you about the award I have for you to grab on my blog!

  14. says

    i have never had this type of cookies before but they look so good and I’m so happy they require rice flour. love the texture it gives to cookies.
    i wonder thou if I could use some almonds instead of peanuts, i still haven’t given my daughter peanuts and would like to try this cookies.
    thanks for sharing this wonderful recipe Biren

    • Biren says

      I have never tried using almonds but I don’t see why it cannot be used. I think it will be a nice twist. Do let me know how it turned out. :)

  15. says

    Thanks for sharing some of the food and traditions of Chinese New Year! I posted about the Vietnamese traditions – this is their Year of the Cat. I’m a Rooster. I love the sweet/salt flavors of your peanut cookies. Happy New Year!

    • Biren says

      How interesting! I did not realize the Vietnamese had different zodiac signs based on the same Lunar calendar. Thanks for sharing.

    • Biren says

      Sorry for the typo! At one point I was adding in the metric measurements and changing a bunch of recipes to my new recipe format at a frantic pace. The recipe has now been corrected. I hope your family enjoy these as much as the Hup Toh Soh. These are one of my favorites! :)


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